Nascarcruzin's post got me to thinking, as a bunch of you posted that you made your own mayo. Now, I know it's generally made of eggs and oil, but how much of each and what else is added? We certainly have plenty of eggs, and I'd love to make my own . . . so how about it . . . give us your homemade mayo recipes, please!
I have a great one at home. I will try to remember to look for it tonight.
I used to make my own all the time. I quit making it when the big "raw egg" scare made us all think we were going to die of botulism if we ate raw eggs. We never had a problem from the raw egg mayo though.
1 raw egg yolk
1 tsp. dry mustard
1 tsp. sugar
1/4 tsp. salt
2 TBLSP lemon juice or vinegar
1 cup oil
In small mixer bowl, beat egg yolk, with dry ingredients and one tablespoon lemon juice/vinegar with mixer on medium speed until well blended. Continue beeting and add oil slowly, drop by drop. As mixture thickens increase rate of addition. Slowly stir in remaining lemon juice/vinegar. Beat thoroughly. Chill. Makes 1 1/2 cup mayonnaise.
Late but... I found my mayonnaise recipes in storage- then forgot Sorry. These are both Kitchen Aid recipes. The first is from the early 80's and the second maybe the 60's. The number speeds are from Kitchenaid. I have only made these with a Sunbeam mixer and used more or less high and medium speeds. If I can do it- it ain't rocket science! LOL!
They are similar and show that there's need to be perfect on measurements or order of ingredient addition. Both recipes use raw eggs and proper care should be taken. I've heard of pastureized eggs- but I've never seen them.
Mayonnaise 1
3 egg yolks
2 Cups vegetable or olive oil
juice of one lemon (2-4 Tbl)
1 tsp salt
1/4 tsp dry mustard
1 Tbl. cider vinegar
Place egg yolks in bowl and whip on high (speed 10) about 3 minutes, or until yolks are stiff and pale yellow. Reduce speed (speed 8) and slowly add 1 cup of oil a teaspoon (or less) at a time in a thin stream. If mixture becomes too thick thin with lemon juice. Then carefully a the remaining oil in a slow steady stream until completely absorbed.
Reduce to medium (speed 6), add lemon juice, salt, dry mustard, and vinegar and whip until just blended. Makes 2 1/2 cups.
Place egg yolks, sugar, mustard powder, paprika, and salt in a chilled bowl. Turn to medium (speed 6) and whip until thoroughly blended- about 30 seconds. Add vinegar slowly and continue to blend for another 30 seconds. Stop and scrape down bowl.
Return to speed 6 and add 1/4 cup of oil 1 drop at a time- about 3 ½ minutes. Then add remaining oil 1 Tablespoon at a time whipping 10- 15 seconds after each addition or until oil is completely incorporated. Continue whipping on medium (speed 6) while adding lemon juice. Whip 30 seconds more. Makes 2 cups.
Note: If mayonnaise curdles, beat 1 egg yolk with 1 tablespoon water/ vinegar combined. Slowly add the curdled mixture while beating on speed 4.
Easy additions from various sources:
1/4 tsp (+) cayenne pepper
A Tbl or 2 of sour cream
Up to 1/2 Cup whipped cream (YES!- highlighted in yellow on my 3x5 file card)
A few tablespoons of dijon or yellow mustard
A couple teaspoons of prepared horseradish
Or mustard and horseradish....
Blender or food processor mayo usually calls for one whole egg plus however many yolks- I've never tried them.
Thanks! I'll have to try those, too! I must confess, I haven't tried to make ANY mayo yet, but seeing as I'm off today, maybe I'll spend some time making some mayo! Even better, I actually have all the ingredients on hand!
Mrs. Mik:
Mayo is an emulsion sauce, mixing together two or more ingredients that do not mix, so as Candice said add the oil VERY SLOWLY. Adding the oil to fast will break the sauce. I use a food processor rather than a mixer. Just a matter of choice.
Chefd
Here's what I make fairly often...it's delicious!
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QUICK FOOD PROCESSOR MAYONAISSE
2 t. lemon juice from 1 lemon
Table salt
1/4 t. Dijon mustard
Dash hot pepper sauce
Dash Worcestershire sauce
Pinch ground black pepper
1 large egg
1 1/4 C. vegetable oil
Process lemon juice, generous 1/4 t. salt, mustard, hot pepper sauce, Worcestershire, pepper, and egg in food processor until combined and mixture turns light yellow - about 30 seconds.
With machine running, pour oil in thin, steady stream through feed tube until fully incorporated, thick, and emulsified, about 1 minute.
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Since I live WAY OUT in the country, I can't just run to the store and buy a lemon! So, what I've done is buy a bunch of lemons and then squeeze 1 T. of the juice into a Saran Wrap lined condiment cup and put in the freezer. When frozen, remove Saran Wrap and put the little frozen "coins" in a zip lock freezer bag - voila, I always have "fresh-squeezed", pre-measured lemon juice handy!
Regards,
Michelle
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Sorry. These are both Kitchen Aid recipes. The first is from the early 80's and the second maybe the 60's. The number speeds are from Kitchenaid. I have only made these with a Sunbeam mixer and used more or less high and medium speeds. If I can do it- it ain't rocket science! LOL!
Even better, I actually have all the ingredients on hand! 
